Monday, 18 January 2016





Til koot / roasted sesame seeds fine pdr
1 cup / 50 gms
Roasted shengdane koot / fine peanut pdr
½ cup / 25 gms
Gul / jaggery finely grated
1 ½ cup / 75 gms
Jaiphal pdr / nutmeg pdr
¼ tsp

Atta / kanik / wheat flour
2 cups
3 – 4 tbsp
¼ tsp



1.       Grind together the tilkoot and shengdane pdr to a fine consistency. 

2.       In a wide and heavy bottomed pan add in 1 tbsp water. Bring it to a boil and switch off the flame.

3.       Add jaggery to it and leave it for 30 min to allow it to soak and dissolve.

4.       In case it does not completely dissolve by this time then again heat the water and get it almost to a boil, switch off the flame and allow to dissolve further for 15 – 20 min.

5.       When the jaggery is dissolved completely again reheat and bring to a boil.

6.       When the jaggery water comes to a rolling boil, switch off the flame.

7.       While still hot, add into it the tilkut and shengdane pdr along with nutmeg pdr.

8.       Mix it well. As it starts to cool it will start to come together and will form a ball like consistency.

9.       Allow to cool a little, divide into equal lemon sized large balls.

10.   Makes around 5. Keep till further use.

11.   This stuffing can be made 1 – 2 days in advance.


12.   To the wheat flour add in salt and 3 – 4 tbsp of oil.

13.   Rub the oil into the flour, when you press the dry flour in your fist it should come together a little and form the shape of your fist. Or it should form a coarse bread crumb consistency.

14.   If it does not then add in 1 more tbsp of oil and rub it into the flour.

15.   Add little water at a time and make a stiff dough (like puri dough).

16.   Now divide the dough into the same sized balls as you made of the jaggery stuffing, but make sure the dough balls are double.

17.   We will use 2 dough balls per stuffing ball. So if you have 5 balls of stuffing then make sure you have 10 dough balls.


18.   Roll out the 2 dough balls into small same sized circles.

19.   Press the stuffing to flatten it a little with your fingers.

20.   In case it has become stiff and difficult to manage then just micro each stuffing ball for 10 sec, it will just start to melt the jaggery a little and make it soft and pliable.

21.   Keep the stuffing ball in between two dough circles. Completely stick and seal the edges.

22.   Using a little dry flour roll out as thinly as possible. Flip over and roll from the other side too.

23.   Be careful while doing this, you make have to give some pressure while rolling, but too much pressure and it will either tear or the stuffing will be unevenly distributed inside.

24.   When it is rolled out, if you find a doughy edge around your stuffing, using a katan (karanji trimming wheel) or even a pizza cutter would do, carefully trim out the excess doughy edge.

25.   Again make sure you leave a miniscule edge around the stuffing. If you cut through the stuffing then it will come out when you roast the poli. So try and do it slowly with a steady hand.

26.   Carefully pick up the poli and put it on the griddle.

27.   When you start to see small bubbles forming on the poli, flip it over.

28.   Cook this side till it is a nice pleasant golden brown.

29.   Again flip over and this time cook the half done side too. If your poli is well made and the stuffing is evenly distributed inside then your poli will puff up.

30.   Transfer it on to a kitchen tissue. Till the time these polis completely cool down make sure they are left separately on to an even flat surface.

31.   Even slight inclination may ruin its shape or it may break.

32.   Once they are cooled you can stack them on top of each other and store.

33.   Serve them with a generous dollop of home made ghee / clarified butter.

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